Description
A delicious and spicy Korean-inspired tofu dish featuring crispy tofu coated in a sticky gochujang sauce, topped with fresh herbs and peanuts. This vegan recipe is bursting with flavor and perfect served over rice or noodles.
Ingredients
Scale
Tofu:
- 1 (14 oz) block extra-firm tofu (pressed and cut into cubes)
- 2 tbsp cornstarch
- 2 tbsp neutral oil (for frying)
Sauce:
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove (minced)
- 1 tsp grated fresh ginger
- ¼ cup water
For Serving:
- ¼ cup roasted peanuts (chopped)
- ¼ cup fresh cilantro (chopped)
- ¼ cup fresh mint or Thai basil (chopped)
- 1 green onion (thinly sliced)
- cooked jasmine rice or rice noodles
Instructions
- Tofu Preparation: Toss tofu cubes in cornstarch until evenly coated.
- Frying Tofu: Heat oil in a large nonstick skillet. Fry tofu for 2–3 minutes per side until golden; set aside.
- Making Sauce: In the same skillet, combine gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and water. Simmer for 2–3 minutes.
- Coating Tofu: Return tofu to the skillet, toss to coat in sauce, and cook for another 2–3 minutes until sauce clings to tofu.
- Serving: Serve over rice or noodles, and top with peanuts, herbs, and green onion.
Notes
- You can air-fry or bake the tofu for a lighter version.
- Enhance with sautéed veggies or a fried egg for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 7g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg
